French Orange Tart

A shortcrust tart is an amazingly practical recipe – can be baked in advance and filled with any filling: custard cream, berries,  jam or condensed milk cream, tart with canned cherries and creamy cheese. How many options for the same recipe for the shortcrust pastry. 
I suggest making a tart with orange custard – orange curd. Curd cream is a custard-based cream in which milk or cream is replaced with fruit juice.


TART WITH ORANGE CURD

Ingredients (form 28 cm)

  • 225 g Flour
  • 65 g Sugar
  • 1/2 tsp Baking Powder
  • 180 g Butter
  • 3 Egg Yolks
  • A Pinch of Salt

ORANGE CREAM

  • 3 Egg Yolks
  • 20 g Starch
  • 1/2 bag of Vanilla Sugar
  • 250 ml Orange Juice (~ 1 kg of oranges)
  • 70 g Sugar

INGREDIENTS

Tart

Sift flour into a bowl; add sugar, a pinch of salt, and baking powder. Grate the zest of one orange into flour; mix the dry ingredients with a spoon.

Dice cold butter, add to flour and quickly grind butter and flour into crumbs. Add 3 egg yolks and quickly knead the dough.

Grease the detachable form with a diameter of 28 cm with butter, line out with baking paper. Put the dough in the form, trying to make it uniform in thickness. Pierce the surface with the fork. Bake the tart for 20 minutes at 170C.

Remove from the oven. Leave to cool slightly.

Orange custard

Heat the orange juice (250 ml) without boiling.

Mix the yolks with sugar and vanilla sugar in a deep saucepan. Beat the yolks with a mixer or whisk until the yolks turn white and increase in volume. Put the pan on a slow fire, constantly stirring with a spatula. Add starch, mix well.

Add a ladle of orange juice, stir. Pour the cream into warmed juice. Cook the custard cream, stirring constantly with a spatula, about 35 minutes. The cream is ready when the spatula leaves a trace on the bottom of the bowl. Leave the orange cream to cool slightly.

Put the cream on the finished tart. Chill the tart in the refrigerator.

    A shortcrust tart is an amazingly practical recipe - can be baked in advance and filled with any filling: custard cream, berries, jam or condensed milk cream, tart with canned cherries and creamy cheese. How many options for the same recipe for the shortcrust pastry

    French Orange Tart

    Servings: 8

Ingredients

  • 225 g Flour
  • 65 g Sugar
  • 1/2 tsp Baking Powder
  • 180 g Butter
  • 3 Egg Yolks
  • A Pinch of Salt
  • ORANGE CREAM
  • 3 Egg Yolks
  • 20 g Starch
  • 1/2 bag of Vanilla Sugar
  • 250 ml Orange Juice (~ 1 kg of oranges)
  • 70 g Sugar

Instructions

  1. Sift flour into a bowl; add sugar, a pinch of salt, and baking powder. Grate the zest of one orange into flour; mix the dry ingredients. Dice cold butter, add to flour and quickly grind butter and flour into crumbs. Add 3 egg yolks and quickly knead the dough. Grease the detachable form with a diameter of 28 cm with butter, line out with baking paper. Put the dough in the form, pierce the surface with the fork. Bake the tart for 20 minutes at 170C. Leave to cool slightly.
  2. Heat the orange juice (250 ml) without boiling. Mix the yolks with sugar and vanilla sugar in a deep saucepan. Beat the yolks with a mixer or whisk until the yolks turn white and increase in volume. Put the pan on a slow fire, constantly stirring with a spatula. Add starch, mix well. Add a ladle of orange juice, stir. Pour the cream into warmed juice. Cook the custard cream, stirring constantly with a spatula, about 35 minutes. The cream is ready when the spatula leaves a trace on the bottom of the bowl. Leave the orange cream to cool slightly. Put the cream on the finished tart. Chill the tart in the refrigerator.
    orange custard tart